Best 6 Peppermint Angel Roll Recipes

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Indulge in the delightful Peppermint Angel Roll, a culinary masterpiece that captivates the senses with its ethereal texture, vibrant flavors, and stunning appearance. This delectable creation features a light and fluffy angel food cake base, enveloping a sweet and refreshing peppermint filling, all topped with a luscious peppermint glaze. Prepare to embark on a culinary journey as we delve into the secrets behind this irresistible dessert, including a no-bake version for those who prefer a simpler approach. Embrace the joyous holiday spirit with our Peppermint Angel Roll, a centerpiece that will leave your guests in awe.

Let's cook with our recipes!

PEPPERMINT CAKE ROLLS



Peppermint Cake Rolls image

With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 cakes (10 slices each).

Number Of Ingredients 7

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1-1/2 teaspoons peppermint extract
1 cup hot fudge ice cream topping
1/2 cup crushed peppermint candies, divided
Fresh mint leaves, optional

Steps:

  • Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

CANDY CANE ANGEL CAKE



Candy Cane Angel Cake image

Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 7

1 box (16 oz) Betty Crocker™ angel food cake mix
1 1/3 cups cold water
1/2 teaspoon red paste food color
1 teaspoon peppermint extract
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 cup finely crushed soft peppermint candies

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
  • Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
  • Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
  • In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

Nutrition Facts : Calories 181, Carbohydrate 42 g, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 186 mg

MINI PEPPERMINT ROLLS



Mini Peppermint Rolls image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h20m

Yield 16 rolls

Number Of Ingredients 12

Nonstick cooking spray or butter, for the cake pan
1 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 sheets refrigerated crescent roll dough (from an 8-ounce package)
2 cups powdered sugar
2 to 3 tablespoons whole milk
1 1/2 teaspoons peppermint extract
1 tablespoon salted butter, melted
2 to 3 drops red food coloring
4 mini candy canes, crushed

Steps:

  • For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
  • Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
  • Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
  • For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
  • Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE



Classic Pink Peppermint Angel Food Cake image

A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.

Provided by Sharon123

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1/4 teaspoon red food coloring
1/2 cup crushed hard peppermint candy

Steps:

  • Preheat oven to 325ºF.
  • To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
  • Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
  • Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
  • Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
  • Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
  • Serve and enjoy!

Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5

PEPPERMINT CAKE ROLLS



Peppermint Cake Rolls image

Another delicious looking recipe I wanted to share...just in time for Christmas. I am not much for peppermint, but thought this was a very attractive dessert and thought I would share. Dec/ Jan Taste of Home magazine

Provided by Cassie *

Categories     Candies

Time 40m

Number Of Ingredients 7

1 pkg ( 16 ounce) angelfood cake mix
confectioners' sugar
1 carton ( 16 ounce) frozen whipped topping, thawed
1 1/2 tsp peppermint extract
1 c hot fudge ice cream topping
1/2 c crushed peppermint candies, divided
fresh mint leaves, optional

Steps:

  • 1. Line 2 greased 15 in. x 10 in. x 1 in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide the batter evenly into prepared pans, spreading evenly. Bake at 350 for 12 - 15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
  • 2. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly - roll style, starting with short side. Cool completely on wire rack.
  • 3. In a small bowl, mix whipped topping and extract until blended. Unroll cakes, spread each with 1 1/2 cups peppermint mixture to within 1/2 in. of edges. Cut a small hole in the corner of a food - safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
  • 4. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen, for later use. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

ANGEL ROLLS



Angel Rolls image

Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. -Debbie Graber, Eureka, Nevada

Provided by Taste of Home

Time 35m

Yield 14 rolls.

Number Of Ingredients 10

3-1/2 cups bread flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup canola oil
1/3 cup water
Melted butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh ingredients. Fresh peppermint and cream cheese will give your angel rolls the best flavor.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will help the dough to be easier to work with and will prevent it from sticking to your hands.
  • Roll the dough out thinly. This will help the rolls to bake evenly.
  • Don't overfill the rolls. Too much filling will make the rolls difficult to roll up and will cause them to burst open while baking.
  • Bake the rolls until they are golden brown. This will ensure that they are cooked through.
  • Let the rolls cool before frosting them. This will help the frosting to set properly.

Conclusion:

Peppermint angel rolls are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With a little planning, you can make these rolls ahead of time and freeze them for later. This makes them a great option for busy families or for anyone who wants to have a homemade dessert on hand.

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